Method
1. To make the apricot dressing, heat the olive oil and fry the spices, onion and garlic over medium heat until soft and fragrant. Deglaze with the white wine vinegar and mix in the apricot jam. Remove from the heat.
2. Rub the lamb shoulder evenly with salt, pepper, garlic flakes and orange zest. Place each lamb shoulder onto a 40cm-long double layer of foil. Evenly share the sprigs of rosemary and thyme with each lamb shoulder. Close the foil tightly over the lamb shoulder and ensure there are no holes. Cook over medium-low heat for two and a half hours. Remove from the heat and leave to rest for 15 minutes.
3. Remove the meat from the bone and chop. Mix with the apricot dressing and parsley, and serve.